Morphological characteristics of konjac, the tuber underneath is very large, and presented as oblate spherical, and petiole thick, become light green, dark purple spots, konjac the whole live high can be in 40 to 70cm, and underneath the bulb, and konjac a plant only grows a leaf, and the petiole is very thick, the flowering of the purple-red, there are some odor, konjac distribution range is mainly distributed in some Southeast Asia and Africa. Distributed in some Southeast Asia and Africa, such as in China, Japan and Myanmar are planted. And konjac in China is mainly distributed in some of the clouds, Guizhou, Sichuan, Shaanxi and western Hubei, and in China's Sichuan Basin around the mountainous areas, konjac cultivation is the most extensive, in the Sichuan Dabashan mountainous areas, so it can be said to be the nation's most important white konjac producing areas.
The growing environment of konjac, it is mainly grown in some low latitude and high altitude mountainous areas, and belongs to the subtropical humid monsoon climate. His demand for sunshine is relatively small, but the water content demand, so that some rainfall, and humidity is relatively large areas, is the most suitable area for konjac cultivation, konjac ball diameter and root system is relatively long, so that is suitable for growing in the soil is deep, and loose soil in the region, there is also the soil pH on the mold is very great, in some acidic areas of the soil, it is best not to plant! Konjac, and touch the fish on the soil potash demand is the most, so that in the konjac growth to make timely supplemental potash.
The above is to introduce you to the konjac, I hope to help you understand the konjac.
What is the taste of konjac
Konjac we may have eaten, it is a very special vegetable, and konjac nutritional value is higher, for example, he also has the effect of lowering blood lipids and blood pressure, and konjac as a kind of plant that can not be eaten raw, if you eat it will be poisonous, you need to be processed before you can use it, then what is the taste of konjac? How does it taste? Today, listen to give you an introduction.
We know that some natural konjac is not eaten raw, must be processed before eating, if eaten raw, he will have some irritation, and will be poisoned, there will be some sore throat phenomenon, konjac can be processed into konjac bean curd to eat, but he may have a taste similar to the smell of fish, for fish, although there is a fishy taste, but people like to eat fish also There are many, if the cooking method is right, you can also make the konjac very delicious, for example, you can make konjac into konjac tofu to use, there is also the konjac ground into powder, mainly containing some dietary fiber can also be used, and so eat up will have a similar taste of jelly.
Konjac as a very chewy food, it grows in the forest, is very beneficial alkaline food, so that if for some people who eat too much acidic food, you can also eat some konjac, so that you can achieve a balanced effect of acid and alkali, because the konjac whole body is poisonous, especially his tubers are the most poisonous, so that can not be eaten raw, only after the processing, the general practice is to crush konjac, and then grind it. Konjac crushed, and then ground into powder, and then through alcohol into a kind of purified micropowder, so that can be made into konjac gum, and then applied to the food additive industry can be used.
Although the konjac as a very nutritious value of food, but also has some fishy flavor, he is also very chewy, and the use of a very wide range, but also in the industrial sector has a wide range of use, we can use edible alkaline water to remove the flavor of the konjac, so that the use of a very tasty.
Is konjac hair
Konjac as a very practical value of the ingredients, may often appear in our lives in the form of processed food. And the nutritional value of konjac is also very high, but there is a special flavor, so that some people for the konjac is uniquely favored, some people may have some misunderstandings in our lives, some people have less understanding of the konjac, so that may be thought of him as a hair thing, then konjac is not a hair thing? Today, we will introduce it to you.
If we want to understand a food, is not hair, then first we have to understand the definition of hair, hair is some nutrients rich in irritating odor and easy to induce some kind of disease, or can aggravate some kind of disease of the food, hair is just a kind of folk definition, there is no research on the scientific field of this hair, people ate more than a number of the so-called hair of the food, but also to say as much as possible because of allergies and allergies. The most important thing to remember is that you should be able to eat a lot of food that you are not allergic to, but you should be able to eat a lot of food that you are not allergic to.
Then we will talk about the konjac, in fact, the konjac is listed as hair is also a misunderstanding, because people in the konjac food processing process, add some raw materials, resulting in the konjac has a similar phenomenon of hair. It is also possible that we add raw materials of itself is hair, there is alkaloids in konjac, also has a similar role in hair, there is also our body's intestines present acidic, and konjac itself belongs to the alkaline, so that in our body may occur some acid and alkali neutralization reaction will lead to physical discomfort, there is also that we are in the processing of konjac, may be added to some edible alkali or grass ash, which leads to the alkalinity of konjac is strong.
After the introduction of the above can be found, in fact, konjac itself does not belong to the hair, he may just have some phenomena similar to the hair, there may be other additives itself has hair, so that we can eat konjac, but also can rest assured that this point.
How much does konjac cost per kilogram
Konjac as a perennial herb, and in our country has long been planted, the earliest can be traced back to more than 2,000 years ago, so that his history of consumption can be quite long, and then konjac from China to Asia, and then by the Japanese people's favorites, almost in every household in Japan will use konjac, and konjac's nutritional value is also very high. Nutritional value is also very high, we should also pay attention to some cost-effective when using, then take a look at the konjac how much money a catty?
Fresh konjac can be sold in the market to about two dollars a pound, and may be based on local environmental factors, and some market factors may fluctuate, but most of the areas sold by the konjac are within this range of prices, but also may, because of the different origins of the different markets that lead to the differences in the difference between the differences, the konjac as a cultivation of a major distribution in Southeast Asia and Africa, in the Asian region, mainly China, Japan and other regions. Asian region is mainly China, Japan and other places to plant. And in China konjac is mainly distributed in some of the clouds, Guizhou, Sichuan and Shaanxi regions, and some Hubei, Hunan. In the mountains around the Sichuan Basin in China, the cultivation of konjac is very extensive, especially in the Daba Mountain region of Sichuan, as the main producing areas of konjac, so that some of the local consumption of konjac is still very cheap.
The edible value of konjac is also very high, so now planting konjac as a variety of side dishes and by many people like, konjac market prospects are still very large, and the price of konjac is mainly based on the local market, as well as some market demand, as well as the degree of people's preferences, and in recent years konjac has been developed into a variety of industrial food, as well as a number of health food is widely used. Utilization. So the konjac market situation is relatively stable, price fluctuations will not be too big.
After listening to the introduction, we can find that the value of konjac is very high, and very cheap, is a cost-effective very good vegetables, and the market outlook is very broad.
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